Company

The history of the winery dates back to 1935.  80 years of history and effort have made Cuatro Rayas the reference in Spanish white wines today.

Today, Cuatro Rayas produces nearly 20% of the wine which is bottled in DO Rueda, becoming the largest producer with an annual production level of 15 million bottles. Our wines, made mainly from the Verdejo varietal, lead white wine consumption in Spain and also have a large influence in foreign markets, with a presence in over 50 countries, including Japan, China, United States, Germany, United Kingdom, Holland, and Mexico.

Continue entering into the world of Cuatro Rayas and discover our name's history…

Vineyards, climate and soil

The more than 2,150 hectares of the winery Cuatro Rayas are meticulously controlled by the technical department throughout its growth cycle, in order to obtain the highest quality at the time of harvest. They are mainly Verdejo varietal, but also Sauvignon Blanc, Viura, Palomino Fino and Tempranillo.
Among its 2,150 hectares, the winery has a small portion of century-old vineyards, pre-phylloxera planted in bush vines. This area, with a smaller yield, is harvested manually. From these carefully tended grapes comes Cuatro Rayas Viñedos Centenarios, the "pride" of our winemaker, Ángel Calleja, a Verdejo wine in its full glory.  

More information about vineyards: www.dorueda.com/en/verdejo-autochthonous-grape/

Facilities

Cuatro Rayas has modern facilities located in two wineries in the heart of the home of Verdejo, in La Seca. The winery has been certified with the quality standards BRC (British Retail Consulting) and IFS (International Food Standard), essential for doing business in European markets. These certifications attest to the concern of the winery about achieving excellent quality in each stage of our products' development.

BRC FOOD - IFS Food

Winemakers

Three generations of oenologists for a varied array of wines

Since the founding of the winery in 1935, team work has been the cornerstone of the viticultural project, a special link between the winegrower that pampers the grape and the winemaker that produces a wine that showcases the fruit's best characteristics. Currently, Bodega Cuatro Rayas has an oenology department with three outstanding individuals who each love making wine, who belong to three different generations and who exemplify the utmost collaboration among professionals. But especially they all love quality wines. Angel Calleja, who has the cumulative experience of producing wine in the Rueda Denomination of Origin during forty grape harvests, Elena M. Oyagüe, who adds some twenty years of endeavor and dedication to the winery, and Roberto L. Tello, who with barely five years of experience has already proven that the new generations are making an impressive debut.

Calleja, master of masters, has sought to pass down all of his expertise and secrets to these two younger oenologists who have been called to take up the baton and assume the challenge of making wine at one of the most traditional wineries in the DO. Each of them contributes a point of view and a work ethic focused on ensuring that Cuatro Rayas wines continue to produce the delicacies of some of the most demanding national and international consumers. These three generations work hand-in-hand to contribute different points of view on a variety of wines: Verdejos, Tempranillos and Sauvignons; young wines, wines aged on lees, aged in oak barrels, solera aged, fermented in oak barrels or frizzante wines with low alcohol content. The result is an ample array of wines produced with the indispensable participation of all the men and women who make up the Bodega Cuatro Rayas family.